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mason3611d ago
oh man, I've been there. that usually happens when your butter gets too warm during the lamination process. like, if it starts melting into the dough instead of staying in those distinct layers, you lose all that steam power that makes them puff up. also check if your oven is actually hitting the right temp, sometimes they run cold and you don't get that initial blast of heat. make sure your butter is still cold and firm when you're doing those folds, and don't skip the final proof in the fridge before baking. that chill time really helps set everything up right.
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riverp371d ago
Well, I gotta say, I think people get a little too worked up about croissants. They're just bread with butter folded in, right? I mean, it's not like you're trying to bake a souffle for a Michelin inspector. I'd just eat them flat, maybe use them for sandwiches or toast. They're probably still tasty. People act like a failed batch of croissants is some kind of tragedy worth crying over. My advice? Don't overthink it. Flour, butter, yeast... sometimes it works, sometimes it doesn't. Move on.
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